Green Lentils
Green lentils are whole, unpeeled lentils with a firm bite that holds up well through cooking, making them a go-to for salads, pilafs, and soups where you want texture rather than a creamy puree.
How to buy
Look for lentils that are uniformly green-brown, dry, and free of dust, small stones, or shriveled pieces. They don't need a presoak, so freshness mainly affects cooking time rather than whether they'll soften at all.
How to store
Keep in an airtight container in a cool, dry pantry, where they'll stay good for a year or more. Cooked lentils keep in the fridge for about 4-5 days and freeze well for a few months.
Culinary profile
- Flavor
- Earthy and slightly peppery, with more vegetal depth than red or yellow lentils. They take on acidic dressings and warm spices equally well.
- Texture
- Firm and intact after cooking rather than breaking down into mush, which makes them ideal for salads and pilafs; overcooking will still eventually turn them soft and starchy.
- Aroma
- Mild and earthy while cooking, with a slightly nutty smell that deepens when toasted dry before simmering.
How to prepare
- Simmered whole — Boiled until just tender but still holding their shape, the base step for salads and pilafs.
- Stewed into soup — Cooked longer with vegetables and broth until soft and slightly thickened.
- Tossed into salads — Cooked, cooled, and dressed with vinaigrette, herbs, and vegetables.
- Cooked with rice — Simmered alongside rice and caramelized onions for a classic lentil-and-rice dish.
Classic dishes
American
- Lentil soup with ham — A thick, savory soup of lentils simmered with ham, carrot, and celery.
Indian
- Sabut masoor dal — Whole brown or green lentils simmered with turmeric, garlic, and a hot ghee tempering.
- Khichdi — A soft, porridge-like dish of rice and lentils cooked together with mild spices.
French
- Lentilles à la paysanne — A rustic French lentil and sausage stew simmered with carrots and thyme.
Mediterranean
- Mediterranean lentil and rice pilaf — Lentils and rice cooked together and finished with olive oil and herbs.
Greek
- Fakes soup — A simple Greek lentil soup simmered with tomato, bay leaf, and olive oil.
- Greek lentil salad — Cooked lentils tossed with feta, olives, and a sharp vinaigrette.
Spanish
- Lentejas con chorizo — A Spanish lentil stew simmered with chorizo, potato, and smoked paprika.
Middle Eastern
- Mujadara — Lentils and rice topped with deeply caramelized onions, a Levantine comfort dish.
- Koshari — An Egyptian layered dish of lentils, rice, and pasta topped with spiced tomato sauce and crispy onions.
- Mercimek çorbası — A smooth Turkish lentil soup finished with a drizzle of melted butter and paprika.
German
- Linseneintopf — A thick German lentil stew often cooked with smoked sausage and potatoes.
Caribbean
- Trinidadian lentil dal — Lentils simmered with garlic, cumin, and scotch bonnet, served alongside rice or roti.
Ethiopian
- Azifa — A cold Ethiopian salad of boiled green lentils tossed with mustard, lemon, and chile.
British & Irish
- Vegetarian lentil shepherd's pie — A meat-free take on shepherd's pie using lentils in place of ground lamb under a mashed potato crust.
Substitutions
- French Lentils — Holds its shape even better than green lentils, with a slightly more delicate, peppery flavor.
- Red Lentils — Cooks faster and breaks down completely, so use only where a creamy texture is wanted instead of distinct lentils.